This Crockpot Lentil Soup takes comfort food to the next level with the addition of creamy coconut milk and a hint of lime for a tropical twist. It’s still quick to prep and packed with vibrant flavors.
Ingredients
- 4 cloves garlic, peeled and minced
- 2 large carrots, peeled and sliced
- 1 medium red onion, peeled and diced
- 5 cups vegetable stock or chicken stock
- 1 cup full-fat coconut milk
- 1 1/2 cups uncooked green or brown lentils, rinsed and picked over
- 1 tablespoon Madras curry powder
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili flakes (optional for heat)
- 2 bay leaves
- 2 cups roughly chopped kale or baby spinach
- 2 tablespoons lime juice, plus extra lime wedges for serving
- Salt and pepper, to taste
- Chopped fresh cilantro or Thai basil, for topping
- Toasted coconut flakes (optional garnish)
Instructions
- Add the garlic, carrots, red onion, stock, lentils, curry powder, garam masala, smoked paprika, turmeric, chili flakes, and bay leaves to the bowl of a 4-quart or 6-quart slow cooker. Stir to combine.
- Cook on high for 4-5 hours or on low for 6-8 hours, until the lentils are tender.
- Stir in the coconut milk, kale, and lime juice until combined. Let the kale wilt for 5-10 minutes.
- Taste and season with salt and pepper to your preference. (Start with 1 teaspoon of salt and 1/2 teaspoon of pepper.)
- Serve warm, garnished with chopped cilantro or Thai basil, toasted coconut flakes, and extra lime wedges.
Notes
- Coconut Milk: Full-fat coconut milk adds richness to the soup. You can substitute light coconut milk for a lighter version.
- Kale: Kale adds a slightly firmer texture than spinach, but feel free to use baby spinach if preferred.
- Spices: For a mild flavor, reduce the chili flakes and adjust the curry powder to taste.
